Sun-Dried Tomato Cannellini Bean Dip
Make this delicious cannellini bean dip for your favorite crackers or veggies! You can even use it as a tasty sandwich spread. Get the simple recipe!
Prep Time 5 minutes
Total Time 5 minutes
- 1 can of cannellini beans drained and thoroughly rinsed
- 2 tablspoons fresh lemon juice
- 1/2 teaspoon sea salt
- 2 tablespoons tahini
- 1 tablespoon extra virgin olive oil
- 1 tablespoon julienned sun-dried tomatoes in oil
- Dash of smoked paprika
- 2 tablespoons water
Combine all ingredients in a food processor and blend until very smooth, stopping to scrape down the sides of the food processor a few times to ensure even blending. If the hummus is a little thick, add more water 1 tablespoon at a time and blend until smooth and creamy.
Cover airtight and, if possible, refrigerate at least one hour before serving to let the flavors meld. Stir before serving and garnish (if desired) with a little olive oil and smoked paprika.